Shaved Brussels Sprout and Kale Slaw with Pecorino and Toasted Hazelnuts

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   Roughly chop the hazelnuts, and then spread them out on a sheet pan and roast in the oven until golden, 5 to 7 minutes.

3. 3

   Wash and pat dry the Brussels sprouts and kale.

4. 4

   Cut the Brussels sprouts in half lengthwise, through the stem.

5. 5

   Using a sharp knife or mandoline, finely slice the Brussels sprouts crosswise to give you fine ribbons.

6. 6

   Remove the tough stems from the kale leaves and discard.

7. 7

   Stack the leaves up on top of one another and cut across the stem so it yields a similar shape to the shaved Brussels sprouts.

8. 8

   Cut the sides of the apple off and cut into thin slices.

9. 9

   To make the vinaigrette, combine the olive oil, champagne vinegar, Dijon mustard and some salt and pepper in a bowl, whisking together until lightly emulsified.

10. 10

    To serve, mix the Brussels sprouts, kale and apple together well in a large salad bowl.

11. 11

    Lightly dress with the champagne vinaigrette, and then top with shaved Pecorino and chopped toasted hazelnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.